Brendan started his career as a school-based apprentice at The Pier before spending time at Donna Bionda and Michels Restaurant.  He re-joined us in 2016 and has been coming along in leaps and bounds.  Brendan’s passion for fine food started at home, where he grows his own fruit and vegetables and keeps chickens, ducks and turkeys.  He loves motorbike riding and fishing.


from the floor

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